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Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.05.054
Abstract: Abstract Whey protein microparticles are of great potential in diverse applications such as fat replacement, emulsification, cargo delivery and formulation of high-protein beverages. We developed a method by which the major whey protein, β-lactoglobulin, (β-lg)…
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Keywords:
protein;
enzymatic crosslinking;
lactoglobulin;
protein microparticles ... See more keywords